How long does it take to prepare the radishes before cooking?

The recipe instructs to place the radishes and salt in a colander for about 20 minutes to draw out moisture.

What is panch phoron and why is it used in this pickle?

Panch phoron is a Bengali 5-spice blend that is ground to a powder and added to the pickle for its unique aromatic flavor profile.

Can I use a different type of oil if I don't have mustard oil?

While mustard oil is preferred for its distinct flavor, you could use another neutral oil, but it won't have the same traditional taste.

How should I store the Indian Radish Pickle and for how long?

After cooling thoroughly, store the pickle in small jars, either sealed or refrigerated for up to six months.

Why is the mustard oil heated until smoking?

Heating the mustard oil until it smokes helps to mellow its pungent flavor and prepare it for tempering the spices.

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Indian Radish Pickle
[Vegan]

Name: Indian Radish Pickle [Vegan]
Cook time: 30 min
Yield: 1 1/2 cups servings
Cuisine: NO info

RB By: Rinku Bhattacharya

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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A vibrant Indian Radish Pickle, bright red and yellow, served in a small glass jar, showcasing thinly sliced radishes infused with spices.

Discover more recipes with these ingredients

Indian Radish Pickle [Vegan]

250

1 1/2 cups

Radishes in our backyard are a harbinger of spring, they are the first to surface actually, right along side the asparagus and the not to forget the green garlic that we have been foraging this year. The preferred Indian radish is the white daikon, but this lovely red and simple radish... Read More

Ingredients You Need for Indian Radish Pickle [Vegan]

20 red radishes, thinly sliced
1 tablespoon kosher salt
1/3 cup oil (preferably mustard)
1 teaspoon black mustard seeds
1 teaspoon panch phoron (Bengali 5-Spice Blend)
2 limes
1 teaspoon turmeric
1 teaspoon red chili powder
1 tablespoon grated ginger
1 teaspoon sesame seeds
1 teaspoon sugar

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How to Prepare Indian Radish Pickle [Vegan]

Place the radishes and the salt in the colander for about 20 minutes.
Heat the mustard oil for about 1 and a 1/2 minutes until the oil is smoking.
Add in the mustard seeds and wait till they crackle.
Grind the panch phoran to a powder.
Add in the radishes and reduce the heat to low.
Cut the limes and squeeze the juice in a separate container.
Add in the turmeric, ginger and chili powder and toss to coat and cook for about 1 minute.
Add in the lime juice and the ground panch phoron and the sugar.
Add in the sesame seeds, stir well and turn off the heat.
Let the radish pickle cool thoroughly.
Store in small jars. They can be sealed or stored in the refrigerator for up to six months.